I brewed a partigyle a while back. The small beer was bottled at three Weeks and tastes fine. The bigger beer bulk aged in a carboy for two months. I bottled it today. There was no sign of an infection but there was a bad after taste. I thought it tasted kind of like dirt, the wife thought it tasted like mildew. I'm guessing this is the wet cardboard taste of oxidation? I don't recall anything going wrong when racking to secondary but I think that's when it would have happened

I don't remember off the top of my head, and don't have my notes with me, but it was almost entirely MO with a tiny but of roasted barley. I boiled about a gallon of the wort down to about a pint to caramelize it (it was a scotch ale).